木姜叶柯全发酵茶的活性成分及其降血糖活性研究  

Active components and hypoglycemic activities of the whole fermentation tea of Lithocarpus litseifolius

作　　者：刘韫滔[1] 黄伟民 李诚[1] 刘爱平[1] 王体强 唐婷婷 LIU Yuntao;HUANG Weimin;LI Cheng;LIU Aiping;WANG Tiqiang;TANG Tingting(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Lushan County Farmers Professional Cooperative of Shuchongcao Tea,Ya’an 625600,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]芦山县树虫草茶农专业合作社,四川雅安625600

出　　处：《食品与发酵工业》2020年第20期53-60,共8页Food and Fermentation Industries

基　　金：成都市科技项目(2019-YFYF-00045-SN);四川省重点研发项目(2019YFN0176);四川省科技创新苗子工程项目(2019099)。

摘　　要：该研究通过传统工艺制备木姜叶柯全发酵茶,测定总多酚、总黄酮、三叶苷、根皮苷以及儿茶素类化合物的含量并研究传统加工对木姜叶柯活性成分的影响。结果表明,木姜叶柯经发酵处理后总多酚和总黄酮的含量分别降低26.36%和23.29%,主要甜味物质三叶苷和根皮苷的含量分别降低10.24%和39.37%,主要涩味物质儿茶素类化合物的含量降低61.38%。该研究利用糖尿病小鼠模型,对木姜叶柯和木姜叶柯全发酵茶乙醇提取物的降血糖活性进行评价。结果表明,当糖尿病小鼠分别经2种木姜叶柯乙醇提取物灌胃处理[200 mg/(kg·d)]后,其各项生理指标及组织病理形态均得到有效改善,并且木姜叶柯全发酵茶的乙醇提取物表现出更突出的降血糖活性,因此有望成为具有预防和治疗糖尿病潜质的活性成分。In this study,we revealed the effects of the traditional process on the contents of total polyphenols,total flavones,main sweet substances(trilobatin and phloridzin)and main astringent substances(catechins)in the whole fermentation tea of Lithocarpus litseifolius.The results demonstrated that the contents of total polyphenols,total flavones,trilobatin,phloridzin and catechins were decreased by 26.36%,23.29%,10.24%,39.37%and 61.38%,respectively.Simultaneously,the hypoglycemic activity of two ethanol extracts from L.litseifolius and its whole fermentation tea were evaluated in streptozotocin-induced diabetic mice.Results indicated that the physiological indexes and histopathological morphology of the diabetic mice were effectively improved by oral gavage with the ethanol extracts at 200 mg/(kg·d).Notably,the ethanol extract from whole fermentation tea had significant hypoglycemic activities,which suggested potential active components for the prevention and treatment of diabetes.

关 键 词：木姜叶柯 全发酵茶 多酚 黄酮 降血糖活性 

分 类 号：TS272.5[农业科学—茶叶生产加工]